Wednesday, October 27, 2010

Time for a Fiesta Soup

1/4 cup KRAFT Zesty Italian Dressing
3/4 lb.  boneless skinless chicken breasts, cut into bite-size pieces
1 onion, chopped
1 cup  (1/2 of 14-1/2-oz. can) stewed tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1-1/4 cups  water
1 can (8-1/2 oz.) peas and diced carrots, drained
1 tsp.  chili powder
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese

HEAT dressing in large saucepan on medium-high heat. Add chicken and onions; cook 5 min., stirring occasionally.
ADD tomatoes, broth, water, peas and carrots and chili powder; stir. Bring to boil. Reduce heat to medium; simmer 8 min. or until chicken is cooked through and onions are tender. Meanwhile, preheat broiler.
LADLE soup into four ovenproof serving bowls; top with cheese. Broil, 6 inches from heat source, 2 to 3 min. or until cheese is melted.

Ginger Bread PAncakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 1/4 cups milk
1/4 cup molasses
3 tablespoons vegetable oil


In a small bowl, stir together the flour, baking powder, soda, salt, ginger and cinnamon.

Set aside.

In a large bowl, beat together the egg and milk, then stir in the molasses,and then the oil.

Add the flour mixture until just combined.

Pour a quarter cup of batter for each pancake on a preheated grill.

Cook on the first side until the batter if full of bubbles on the surface.

Flip the pancake and cook til the second side is lightly browned.

Black Bean Mango Salsa

1 can (15 ounce) black beans, rinsed and drained
2 mangos, peeled, seeded and diced small
1 ripe avocado, pitted, peeled, and diced (optional)
1 red bell pepper, cored, seeded and diced small
1/2 medium red onion, diced small
½ tablespoon grated fresh gingeroot
1/2 cup pineapple juice  (or fresh squeezed orange juice)
1/2 cup lime juice from 4 medium limes, plus zest from 2 of the limes
1/2 cup chopped fresh cilantro leaves 
1 tablespoons ground cumin 
1 small jalapeƱo chile , seeded and minced
Sea Salt and Pepper

1.    Mix all ingredients, including salt and pepper to taste, in medium bowl. Cover and refrigerate to blend flavors, at least 1 hour or up to 4 days.

Stuffing Casserole

16 oz stuffing mix
3/4 C. melted butter
3 C. cooked diced potaotes
2 C. cooked cubed chicken
1 can cream of chicken
1 med. shredded carrot
1/2 C. chopped onion
1/2 C. sour cream

In a large bowl combine stuffing mix and butter, set aside 1/2 C. for topping, add potatoes, chicken soup, carrot, onion, chicken, & sour cream to remaining stuffing mix. put in a greasd baking dish. sprinkle with reserved stuffing mix.

Bake at 350  for 40-45 minutes until brown and bubbly

Monday, October 4, 2010

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